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  1. 1

    Physico-chemical and sensory evaluation of low salt green mussel (Perna viridis) sauce compared with commercial fish sauce von Bayog, Leah Katrine A.

    Abschlussarbeit

    Physico-chemical and sensory evaluation of low salt green mussel (Perna viridis) sauce compared with commercial fish sauce
  2. 2

    Assessment of antioxidant and antimicrobial properties of green mussel (Perna viridis) from different areas in Western Visayas von Bartolome, Rhealyn A.

    Abschlussarbeit

    Assessment of antioxidant and antimicrobial properties of green mussel (Perna viridis) from different areas in Western Visayas
  3. 3

    Physico-chemical analysis and assessment of river waters discharged by sugar milling companies in Negros Occidental

    Abschlussarbeit

    Physico-chemical analysis and assessment of river waters discharged by sugar milling companies in Negros Occidental
  4. 4

    Sensory profiling and consumer acceptability testing of smoked hamonado and dried hamonado sardines. von Tirado, Vaye Melbourne T.

    Abschlussarbeit

    Sensory profiling and consumer acceptability testing of smoked hamonado and dried hamonado sardines.

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